A hearty and substantial scrambled egg breakfast that goes well served
with a bottle of Mexican hot sauce on the side (I like Buffalo red
jalapeno sauce with this). You can make it in advance right up to the
point of stirring in the eggs.

Chop CILANTRO and more ONION for garnish. Keep
separate or mix as you desire.

Run - (35 min)

Beat EGGS lightly.

Heat OIL in a spacious sauté pan or wok and fry
Chorizo until lightly browned, crumbling it into smaller chunks
as it fries. Remove it from the pan leaving the oil.

Adjust oil. If your chorizo has exuded a lot remove all but about
2 T. If there is little add Olive Oil to make about 2 T.

Fry Onions until they show a touch of color, then stir in
Potato Mix. Cook over moderate heat, stirring occasionally,
until potatoes are reasonably tender. Cover as necessary so it
doesn't dry out, but the mix should end up just moist.

Stir in Chorizo and then Eggs. Turn over a few times
over moderate heat until eggs are set - do not overcook. Season to
taste with Salt and Pepper.

Serve garnished with Cilantro leaves and Chopped Onion.

NOTES:

Chorizo: Use a good quality, preferably
"store made", not factory made out of "salivary glands and lymph nodes".
Philippine hot longaniza or Mexican longaniza will do fine too. For
details see our Sausages page.

Chili: One seeded Jalapeno is going to
be so mild nobody below the 38th parallel would be able to detect it.
Increase the dosage as your preference indicates.

Peeling: Because the vegetables will
be cooked for a fairly long time you'll get a more pleasant effect by
minimizing tough skins floating around. In decreasing order of
importance, Tomatoes (or use canned), Bell Pepper, Chili, Potatoes.